DIRECTIONS: In bowl, combine flour and p. sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12” pizza pan. Bake @ 350° for 12-14” or until crust is set and edges are lightly browned. Meanwhile, in another bowl, beat cream cheese, egg, and sugar until smooth. Spread over crust. Bake 8-10” longer or until set. Cool to room temperature. For Topping: process mixed berries and sugar in blender until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set saucepan in ice water for 15 minutes, stirring several times. Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.

DIRECTIONS: In bowl, combine cheese, mushrooms, mayonnaise and bacon; cover and refrigerate. In another bowl, combine the beef, onion, salt, pepper, garlic powder and hot pepper sauce. Shape the meat mixture into six ½ in.-thick patties. Grill covered, over medium-hot heat for 4-5 minutes on each side. Spoon cheese mixture on top of each burger. Grill 1-2 minutes longer or until the cheese beings to melt. Serve on buns with lettuce and tomato, if desired.

DIRECTIONS: Heat oven to 350°. Make the cake mix according to package directions. Fill each cone about ½ full of batter. Stand the cones in the muffin tin. Bake for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely, about one hour. Frost with the frosting, then have fun decorating.